Its that time of year when my garden is producing its beautiful bounty and I’m trying to keep up as best I can. This is certainly not a complaint as there is nothing better tasting then fresh vegetables from the garden, do you not agree? I love making Pico de Gallo or as some people call it Tomato Salsa Fresca. I call it yumminess in a bowl. Or homemade salsa.
My all time favorite pick from the garden would have to be the tomatoes. I grew up on toasted tomato sandwiches with fresh tomatoes and lettuce from the garden. I added a few stripes of bacon when I was feeling indulgent. Or I would just eat the tomatoes with a knife and fork and a sprinkling of salt and pepper.
Fast forward a few years and this creation comes along. It’s nothing fancy but I’ve had to make back-up bowls of this stuff because there is always someone that insists they stand right next to the bowl and eat the entire bowl themselves without sharing. (I may or may not have been the guilty party a few times). The quality of your tomatoes really does make or break this dish so make it when tomatoes are in season. Make it for a party or make it for the family as a healthy snack. Top little crostini’s with this amazing salsa, dig in with the corn chips or use as a topper on tacos. Or just sit there with the bowl and a spoon. That’s totally acceptable in my world too.
Pico de Gallo (Tomato Salsa Fresca)
Ingredients
- 5-6 roma (plum) tomatos, finely diced
- 2 red shallots , finely diced
- 1 tbsp parsley or basil , finely chopped
- 2-3 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
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Finely chop the roma tomatos, removing the seeds if you can. Sprinkle salt on tomatoes and toss to coat. Place tomatoes in a colander to drain excess liquid. Allow to sit for 20 minutes if you have the patience to wait that long.
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Once tomatoes are finished draining, transfer to a bowl and combine with remaining ingredients.
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Serve with your choice of nacho chips. Also excellent on toasted baguette slices with feta cheese, toasted under the broiler. Salsa can last up to 3 days in a tightly sealed container in the fridge.
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